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Evaluation of the Glycemic and Insulinemic Responses Related to the Consumption of Enzymatically Reduced Glycemic Index Wheat Flour in Murine Model
Author(s) -
Plazas Carolina G,
CabreraChavez Francisco,
OchoaAcosta Alicia,
VergaraJimenez Marcela J
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.792.22
Subject(s) - postprandial , glycemic , glycemic index , food science , wheat flour , starch , insulin , meal , glycemic load , chemistry , medicine
Metabolic chronic diseases represent the major public health problem in the world and are mostly related to unhealthy diet and lifestyle. Food products made from cereals are our main source of starch and its digestibility and absorption rate influence the glycemic and insulinemic responses to the consumers. The structural modification of these starches by different techniques to turn them into slowly digestible and resistant starches could be and effective tool to reduce the glycemic index of food‐containing starch products and the postprandial glycemic and insulinemic responses. The aim of this study was to evaluate the glycemic and insulinemic responses related to the consumption of enzymatically reduced glycemic index wheat flour using a murine model. 30 healthy female BALB/c mice were randomly divided into five groups (n=6) with different diets: a rodent food commercialized diet (control), conventional wheat flour bread (CWFB), conventional wheat flour cookies (CWFC), modified wheat flour bread (MWFB) and modified wheat flour cookies (MWFC). Postprandial glucose and insulin concentrations were measured in all groups at different time points: fasting (0) and 15, 30, 60, 90 and 120 min after the meal. Glucose and insulin absorption kinetics and the under the curve area were plotted. The MWFC group had a significantly higher glycemic response compare to the CWFB, CWFC and MWFB groups. MWFB had significantly decrease insulin response compare to the CWFB and MWFC. MWFC significantly decrease insulin concentrations compared to the CWFB (P<0.05). These results suggest that, slowly digestible starches and resistant starches have a positive influence on glycemic and insulinemic control, and they could be used for the prevention and treatment of metabolic chronic diseases. Support or Funding Information PROFAPI 2014 from Universidad Autonoma de Sinaloa